Looking for a delicious and easy-to-make soup that’s perfect for any occasion? Look no further than Dee’s Roasted Carrot Soup! This hearty and flavorful dish is sure to become a favorite in your recipe rotation.
Why You’ll Love This Recipe?
- Great flavors: Roasting the carrots and potatoes brings out their natural sweetness, creating a rich and comforting soup.
- Quick prep time: With simple ingredients and easy instructions, you can have this soup on the table in no time.
- Perfect for meal prep: Make a big batch of this soup and enjoy it throughout the week for a satisfying and healthy meal.
Ingredient Notes:
- Carrots and potatoes: These root vegetables add sweetness and body to the soup.
- Onion and garlic: For savory depth of flavor.
- Vegetable oil: For roasting the vegetables.
- Herbes de Provence, salt, and pepper: Seasonings to enhance the taste.
- Vegetable broth: Provides a flavorful base for the soup.
- Light cream: Adds richness and creaminess, but can be substituted with milk or coconut cream.
Step-by-Step Instructions:
- Preheat your oven to 400°F.
- In a large bowl, toss the carrots, potatoes, onion, and garlic with vegetable oil, Herbes de Provence, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for about 30-40 minutes, or until they are tender and caramelized.
- Transfer the roasted vegetables to a pot, add vegetable broth, and bring to a simmer.
- Use an immersion blender to puree the soup until smooth. Stir in light cream to reach your desired consistency.
- Serve hot and enjoy!
Helpful Tips:
- For a smoother soup, strain it through a fine mesh sieve after blending.
- Garnish with fresh herbs or a drizzle of olive oil for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To make this soup vegan, use coconut cream instead of light cream.
Expert Tips for the Best Results:
- Roasting the vegetables before adding them to the soup adds a depth of flavor that you won’t get from simply boiling them.
- Use homemade vegetable broth for the best taste, or choose a low-sodium store-bought option.
- Experiment with different seasonings like cumin or smoked paprika for a unique twist on this classic recipe.
Serving Suggestions:
Pair this Roasted Carrot Soup with a crusty bread or a simple side salad for a complete meal. For drinks, try a crisp white wine or a refreshing iced tea.
Storage and Reheating Tips:
Store any leftover soup in individual portions in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove or in the microwave until heated through.
Frequently Asked Questions:
- Can I use other vegetables in this soup? Yes, feel free to experiment with adding other root vegetables like parsnips or sweet potatoes.
- Can I make this soup ahead of time? Absolutely! This soup actually tastes better the next day as the flavors have time to meld together.
- Can I make this soup without cream? Yes, you can omit the cream or use a dairy-free alternative for a lighter version of the soup.
Conclusion:
Warm up with a bowl of Dee’s Roasted Carrot Soup and experience the cozy comfort of homemade goodness. Don’t forget to share your feedback and enjoy this flavorful dish with your loved ones!
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Dee’s Roasted Carrot Soup
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4–6 servings 1x
- Category: Soups
- Method: Roasting
- Diet: Vegetarian
Description
Dee’s Roasted Carrot Soup is a comforting and flavorful dish perfect for chilly days. Roasting the carrots and potatoes enhances their natural sweetness, while the addition of herbes de Provence adds a subtle herbaceous note.
Ingredients
Scale
Main Ingredients:
-
- 2 ½ pounds carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 2 tablespoons vegetable oil
- 1 tablespoon herbes de Provence
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Additional Ingredients:
- 6 cups vegetable broth
- 1 cup light cream, or as needed
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C).
- Prepare vegetables: In a large bowl, toss carrots, potatoes, onion, and garlic with vegetable oil, herbes de Provence, salt, and pepper.
- Roast: Spread the vegetables on a baking sheet and roast for about 30-40 minutes, or until tender and slightly caramelized.
- Blend: Transfer the roasted vegetables to a pot, add vegetable broth, and blend until smooth using an immersion blender.
- Simmer: Heat the soup over medium heat, stir in light cream, and simmer for a few minutes until warmed through.
- Serve: Ladle the soup into bowls and serve hot.
Notes
- You can customize the soup by adding spices like cumin or paprika for additional flavor.
- For a dairy-free option, substitute the light cream with coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 15 mg